Description
This Rustic Apple Galette with Vanilla Glaze is a charming and delicious dessert that combines a flaky, buttery crust with tender, cinnamon-spiced apples. The galette’s free-form shape makes it an inviting centerpiece for casual gatherings or elegant dinners. Finished with a smooth vanilla glaze, this recipe offers a perfect balance of sweetness and warmth, ideal for fall or any time you crave comforting baked goods.
Ingredients
For the Crust
- 1 cup all-purpose flour
- ½ cup cornmeal
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- ½ cup cold unsalted butter (1 stick, diced into small cubes)
- 1 large egg yolk
- 4-6 tablespoons ice water
- 1 tablespoon heavy cream
- 1 tablespoon demerara sugar
For the Filling
- 1 pound apples (cored and thinly sliced)
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter
For the Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla bean paste
Instructions
- Prepare the Crust Ingredients: Ensure all your crust ingredients, especially the butter, are cold to achieve a flaky texture. Lay out a large piece of plastic wrap on your counter to prepare for dough shaping.
- Mix Dry Ingredients and Butter: Combine flour, cornmeal, sugar, and salt in a food processor and pulse until well blended. Add the cold butter cubes and pulse until the mixture resembles coarse cornmeal.
- Add Egg Yolk and Water: Pulse in the egg yolk, then gradually add ice water one tablespoon at a time, pulsing after each addition, until a tacky, loose ball of dough forms.
- Form Dough Disc and Chill: Dust hands with flour, remove dough from processor, and shape into a 1-inch-thick flat disc. Wrap in plastic wrap and refrigerate for at least 1 hour to firm up.
- Prepare Apple Filling: Core and thinly slice apples. In a large bowl, toss the apples with brown sugar, flour, cinnamon, and salt until evenly coated.
- Make Vanilla Glaze: In a small bowl, whisk together powdered sugar, vanilla bean paste, and 2 tablespoons of heavy cream until smooth. Adjust consistency by adding more cream or powdered sugar as needed.
- Preheat Oven and Prepare Baking Sheet: Position a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper.
- Roll Out Dough: Remove chilled dough and roll on a floured surface into a 12-14 inch circle about ¼ inch thick. Transfer the rolled dough onto the prepared baking sheet using a rolling pin.
- Assemble Galette: Arrange apple slices in the center of the dough, leaving a 2-inch border around the edges. Fold the edges up and over the apples, pressing seams to seal gently.
- Add Butter and Sugar Toppings: Dot the apples evenly with unsalted butter. Brush the dough edges with heavy cream and sprinkle with demerara sugar for added crunch and sweetness.
- Bake the Galette: Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and apples are tender and caramelized.
- Rest, Slice, and Serve: Let the galette rest for 10 minutes to set. Slice into 8 wedges using a pizza cutter, drizzle with the vanilla glaze, and serve warm immediately.
Notes
- Note 1: Cornmeal in the crust adds a unique texture and slight crunch, enhancing the rustic feel.
- Note 2: Keeping the butter and water cold helps create a flaky crust.
- Note 3: Demerara sugar provides a crunchy, caramelized topping.
- Note 4: Use firm apples such as Granny Smith or Honeycrisp for best results.
- Note 5: Flour in the filling helps thicken the apple juices as it bakes.
- Note 6: The dough should be tacky but not sticky for easy handling.
- Note 7: Rolling the dough evenly ensures consistent baking.
- Note 8: Heavy cream brushed on edges promotes browning and crispness.
